• Y. Carrera Departamento de Ingeniería de Procesos e Hidráulica. Universidad Autónoma Metropolitana-Iztapalapa
  • E. García-Márquez Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco
  • E. Aguirre-Mandujano Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo
  • M.E. Rodríguez-Huezo Depto. Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec
  • J. Alvarez-Ramirez Departamento de Ingeniería de Procesos e Hidráulica. Universidad Autónoma Metropolitana-Iztapalapa
Keywords: yam bean solids, solids network formation, oil-in-water emulsions, stability, rheology


Yam bean (Pachyrhizus erosus L. Urban) solids (YS) were used at concentrations of 3, 5 and 7 % w/w for stabilizing oil-inwater emulsions with a 0.15 mass fraction (E3, E5 and E7). Higher YS concentrations produced emulsions with smaller average particle size distribution, more marked shear thinning behaviour, and higher solid-like (tan δ < 1) viscoelastic properties. Optical micrographs revealed that the rheological properties, particle size distribution, and stability of the emulsions were predominantly associated to the formation of 3-D particles network in the continuous phase that immobilized the emulsion droplets. The micrographs also showed small sized YS fragments adsorbed at the oil-water interface, contributing with a steric stabilization term to emulsions stability. Variations in the rheological properties of the emulsions with aging time (14 days) were less pronounced when using higher YS concentrations.


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How to Cite
Carrera, Y., García-Márquez, E., Aguirre-Mandujano, E., Rodríguez-Huezo, M., & Alvarez-Ramirez, J. (2020). ESTABILIZACIÓN DE EMULSIONES ACEITE-EN-AGUA CON SÓLIDOS DE JÍCAMA (Pachyrhizus erosus L. URBAN). Revista Mexicana De Ingeniería Química, 13(2), 447-456. Retrieved from
Food Engineering

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